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Easter Deviled Eggs

Servings 12 deviled eggs


  • 6 hard-boiled eggs, peeled, sliced length-wise
  • 3 T mayonnaise (I prefer to use avocado mayonnaise)
  • 1 T yellow mustard
  • 1/2 t onion powder
  • Garnish: paprika, sliced olives, and/or cooked bacon, crumbled


  1. Remove the cooked egg yolks and place in a small bowl. 

  2. Add mayonnaise, mustard, and onion powder. 

  3. With a small hand mixer, combine ingredients until smooth. 

  4. Refrigerate for 10-15 minutes. 

  5. Next, arrange cooked egg white shells on a serving dish. 

  6. Place egg yolk mixture into an icing bag with a small tipped spout. 

  7. Fill the egg white shells with yolk mixture. 

  8. Garnish, as desired. If not serving immediately, cover lightly with plastic wrap and refrigerate for up to one day.